Ms. Lucy's Lagered Cornbread
Lucy Saunders
prep
time : Less than 30 minutes
recipe type:
bread, biscuits and rolls
ingredients:
8 oz. lager
1 cup medium-grind cornmeal (I use Bob's Red Mill)
1/2 teaspoon salt
1 cup self-rising flour
3 tablespoons dried buttermilk powder
3 tablespoons sugar
1 large egg
2 tablespoons melted butter
|
Preheat oven to 375 F. Mix lager and cornmeal in a glass dish, cover with plastic wrap, microwave on high heat for one minute, and set aside to cool (cornmeal will absorb the beer). Sift salt, flour, powdered buttermilk and sugar. Whisk together the egg and cooled cornmeal, add melted butter and mix again. Stir into the sifted dry ingredients until just blended (do not overmix, or cornmeal will be tough). If the batter seems too stiff, stir in another tablespoon of lager. Grease a 9x9 baking pan liberally with butter. Pour batter into the pan, and place pan on middle rack of preheated oven. Bake for 20-25 minutes, or until cornbread is browned and cooked through. To test, insert a wooden toothpick in center of cornbread - when it comes out clean, it is done. Remove from oven and let cool. Yields 8 pieces.
|